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How to make Simple all'amatriciana

Yield = 4
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • 1 onion, quartered
  • 2 garlic cloves
  • 1 small red chilli, seeds removed
  • 125g piece pancetta, rind removed, roughly chopped
  • 2 tablespoons olive oil
  • 400g can crushed tomatoes
  • 1 cup (250ml) Massel chicken style liquid stock
  • 400g short pasta (such as rigatoni)
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 cup grated parmesan

Cheese toasts

  • 8 slices ciabatta
  • Olive oil, to brush
  • 2/3 cup grated parmesan

Method

  • Step 1 Place onion, garlic, chilli and pancetta in a food processor, and process until the mixture is roughly chopped.
  • Step 2 Heat oil in a heavy-based frypan over medium-low heat, cook pancetta mixture, stirring occasionally, for 5 minutes or until onion softens. Add tomatoes, stock and 1/3 cup (80ml) water, then bring to the boil. Reduce heat to low and simmer for 10 minutes or until sauce thickens.
  • Step 3 Meanwhile, for cheese toasts, preheat oven to 180°C. Brush ciabatta with oil and place on a baking sheet. Bake for 10 minutes or until crisp and golden. Remove from oven and sprinkle with parmesan. Return to the oven for 2-3 minutes until cheese is bubbling.
  • Step 4 Cook pasta in a large pan of boiling salted water until al dente. Drain well.
  • Step 5 Toss pasta with the sauce, then season well to taste. Stir in the chopped parsley and half of the grated parmesan.
  • Step 6 Sprinkle with the remaining parmesan and serve with cheese toasts.